Refrigerated cold storage typically refers to rapid-freezing cold storage, which is a method of quickly freezing food by passing it through its ice crystal formation zone until the average temperature reaches -18°C. Various changes occur in food during the freezing process, such as physical changes, cellular tissue changes, and biological and microbial changes. The general temperature range is -15°C to -35°C. Rapid-freezing cold storage is mainly used for low-temperature freezing of food, medicine, herbs, chemical raw materials, and other items.

Product Features:

Avoid the formation of large ice crystals between cells.

2. Minimize intracellular water extrusion, resulting in less juice loss during thawing.

3. The contact time between the concentrated solutes within the cellular tissue and the food tissue, colloids, and various components is significantly reduced, diminishing the harmful effects of concentration to a lower degree.

4. Rapidly lowering food temperatures to below the level of microbial growth activity effectively resists the increase of microorganisms and their biochemical reactions.

5. Food stays in the freezing equipment for a short duration, which is conducive to improving equipment utilization and continuous production.